From Cook's Country. Elizabeth Taylor had 10 quarts shipped to her in Rome when she was filming "Cleopatra" there. Enough said. During the golden age of Hollywood, Chasen’s restaurant hosted all manner of stars, from the Rat Pack to Alfred Hitchcock. When the restaurant closed in 1995, few recipes were more sadly mourned than its famous Hollywood-Style Chili. Chasen’s original recipe started with a combination of beef chuck roast and pork butt. Because we lacked the special large-holed meat grinder employed at Chasen’s, we opted for store-bought ground beef and coarsely chopped blade chops instead. Using canned beans, tomato sauce, and crushed tomatoes helped streamline the process, while chipotle chiles in adobo sauce added depth and heat.
BEFORE YOU BEGIN
During the golden age of Hollywood, Chasen’s restaurant hosted all manner of stars, from the Rat Pack to Alfred Hitchcock. When the restaurant closed in 1995, few recipes were more sadly mourned than its famous Hollywood-Style Chili. Chasen’s original recipe started with a combination of beef chuck roast and pork butt. Because we lacked the special large-holed meat grinder employed at Chasen’s, we opted for store-bought ground beef and coarsely chopped blade chops instead. Using canned beans, tomato sauce, and crushed tomatoes helped streamline the process, while chipotle chiles in adobo sauce added depth and heat.
Chipotle chiles can be very hot: We wear rubber gloves when handling them. To freeze leftover chiles in adobo sauce, transfer contents of can to zipper-lock bag and freeze for up to 3 months.
INSTRUCTIONS
BROWN MEAT Pat pork dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes per side. Transfer pork to plate. Add beef to pot and cook over medium-high heat, stirring occasionally, until no longer pink, about 5 minutes. Drain beef and set aside.
COOK VEGETABLES Return Dutch oven to medium heat and melt remaining butter. Add peppers and onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.
SIMMER CHILI Stir in chile, adobo sauce, tomato sauce, crushed tomatoes, and water and bring to boil. Return pork and beef to pot, along with any accumulated juices. Reduce heat to low and simmer, covered, stirring occasionally, until pork is tender, about 1 hour.
ADD BEANS Transfer pork to cutting board. When cool enough to handle, remove meat from bones, -discarding fat, and chop coarsely. Use wide spoon to skim any fat from surface of chili. Stir chopped pork and pinto beans into pot, return to simmer, and cook, uncovered, stirring occasionally, for 30 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2947g) | ||
Recipe Makes: Servings | ||
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Calories: 545 | ||
Calories from Fat: 452 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.2g | 67 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 122.1mg | 38 % | |
Sodium 2167.5mg | 75 % | |
Potassium 784.1mg | 21 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 17.7g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 545
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